Ingredients:

  • 2 cups (300g) fresh green peas, shelled
  • 1 tablespoon (15ml) olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups (500ml) vegetable stock or broth
  • 1/2 cup (120ml) coconut milk (optional for creaminess)
  • 1/4 cup (10g) fresh mint leaves, loosely packed
  • Salt and pepper to taste
  • Juice of 1 lemon
  • Additional mint leaves (for garnish)
  • Lemon wedges (for garnish)
  • Crème fraîche or yogurt (for creaminess, if desired)

Instructions:

  1. Heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  2. Add the fresh peas to the saucepan, stirring to combine. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 5-7 minutes, until peas are tender.
  3. Off the heat, add coconut milk (if using) and fresh mint leaves. Using a blender or immersion blender, blend the mixture until smooth and creamy.
  4. Stir in lemon juice, salt, and pepper to taste. If the soup is too thick, add a bit more broth to reach desired consistency.
  5. Chill the soup in the refrigerator for 30 minutes before serving or enjoy it warm. Garnish with mint leaves and a dollop of crème fraîche, if desired.